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Thread: de gustibus

  1. #1
    stark Guest

    Default de gustibus

    On shallots. Maybe they've been on the truck too long, but most of
    the shallots I've purchased in the past few years are every bit as
    tart as a yellow onion. If you want a more delicate onion flavor why
    not use a Vidalia or other sweet onion since they seem to be milder
    than the shallots I've experienced. Am I just missing "true" shallots
    or what?



  2. #2
    Graham stereo Guest

    Default Re: de gustibus

    On Sat, 16 Aug 2008 08:41:08 -0700 (PDT), stark wrote:

    > On shallots. Maybe they've been on the truck too long, but most of
    > the shallots I've purchased in the past few years are every bit as
    > tart as a yellow onion. If you want a more delicate onion flavor why
    > not use a Vidalia or other sweet onion since they seem to be milder
    > than the shallots I've experienced. Am I just missing "true" shallots
    > or what?


    I've seen packets of shallots in my local sm imported from China!!!
    Do you know the source of yours?

  3. #3
    Nina Guest

    Default Re: de gustibus

    On Sat, 16 Aug 2008 08:41:08 -0700 (PDT), stark
    <[email protected]> wrote:

    >On shallots. Maybe they've been on the truck too long, but most of
    >the shallots I've purchased in the past few years are every bit as
    >tart as a yellow onion. If you want a more delicate onion flavor why
    >not use a Vidalia or other sweet onion since they seem to be milder
    >than the shallots I've experienced. Am I just missing "true" shallots
    >or what?


    The shallots I've gotten at the store have mostly been old (for quite
    some time). I think they don't turn over their stock fast, besides
    other problems.

    This time of year I can get them at the farm market, and they seem a
    LOT better.



  4. #4
    stark Guest

    Default Re: de gustibus

    On Aug 16, 10:57 am, Graham stereo <g.ste...@shaw.ca> wrote:
    > On Sat, 16 Aug 2008 08:41:08 -0700 (PDT), stark wrote:
    > > On shallots. Maybe they've been on the truck too long, but most of
    > > the shallots I've purchased in the past few years are every bit as
    > > tart as a yellow onion. If you want a more delicate onion flavor why
    > > not use a Vidalia or other sweet onion since they seem to be milder
    > > than the shallots I've experienced. Am I just missing "true" shallots
    > > or what?

    >
    > I've seen packets of shallots in my local sm imported from China!!!
    > Do you know the source of yours?


    Not really. Mine were purchased loose from major supermarkets and a
    produce store known mostly for it's prices. The fruits and veggies are
    good quality and seem fresh, but they don't taut organic or gourmet
    products.

  5. #5
    Kswck Guest

    Default Re: de gustibus


    "stark" <[email protected]> wrote in message
    news:[email protected]..
    > On shallots. Maybe they've been on the truck too long, but most of
    > the shallots I've purchased in the past few years are every bit as
    > tart as a yellow onion. If you want a more delicate onion flavor why
    > not use a Vidalia or other sweet onion since they seem to be milder
    > than the shallots I've experienced. Am I just missing "true" shallots
    > or what?
    >
    >


    The shallots I've purchased lately have been a lot like red onions-really
    strong tasting. Vidalias are my preference, but the season is 'supposed to
    be' well over-though veggies on the east coast are very late this year. And
    tomato prices are ridiculous too.



  6. #6
    stark Guest

    Default Re: de gustibus

    On Aug 18, 2:09 pm, "Kswck" <ks...@optonline.net> wrote:
    > "stark" <starkra...@bellsouth.net> wrote in message
    >
    > news:[email protected]..
    >
    > > On shallots. Maybe they've been on the truck too long, but most of
    > > the shallots I've purchased in the past few years are every bit as
    > > tart as a yellow onion. If you want a more delicate onion flavor why
    > > not use a Vidalia or other sweet onion since they seem to be milder
    > > than the shallots I've experienced. Am I just missing "true" shallots
    > > or what?

    >
    > The shallots I've purchased lately have been a lot like red onions-really
    > strong tasting. Vidalias are my preference, but the season is 'supposed to
    > be' well over-though veggies on the east coast are very late this year. And
    > tomato prices are ridiculous too.


    My sentiments exactly. We seem to have Texas Sweets and Walla Walla
    onions year round; they're not quite Vidalias and if kept in storage
    too long probably lose most of their sweetness. Guess I'll just use
    whatever onion I have around; I could toss in a pinch of sugar. Naw!

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